Bakewell Pudding Tart

A delicious UK specialty originally from Derbyshire, England, this recipe is from A Baker’s Passport, by Susie Norris, based on the award-winning culinary travel blog, Food Market Gypsy.



For the Tart Dough:

2 cups (9 ounces) all-purpose flour, sifted

1 teaspoon salt

½ cup (4 ounces/1 stick) cold unsalted butter

1 vanilla bean, split and scraped

½ cup (6 ounces) sugar

1 egg

1 egg yolk

2 tablespoons heavy cream

For the Frangipane Filling:

½ cup (4 ounces /1 stick) butter, cubed

¼ cup (2 ounces) sugar

3 medium eggs, beaten

1 egg yolk

1¾ cups (7 ounces) almond meal

Zest and juice from 1 medium lemon

1 cup (8 ounces) raspberry jam

1½ cups (4 ounces) sliced almonds, lightly toasted

Cherry halves (for decoration)


Combine all the dough ingredients in an electric mixer fitted with the paddle attachment. Beat just until the dough comes together, less than 1 minute, then transfer the dough to a floured work surface.

Knead until the dough is smooth. Roll out the dough to a 10-inch circle, about ½-inch thick and place in a 9-inch tart pan. Cover and refrigerate.

Preheat the oven to 325°F. Rinse the mixer bowl and beat the butter, sugar, eggs, egg yolk, almond meal, lemon zest, and lemon juice until smooth, which creates Frangipane. Spread the raspberry jam on the tart dough, then spoon the frangipane filling over the jam. Smooth the top and bake for 1 hour, or until the edges are brown. Decorate with almond slices while the tart is still warm. Serve at room temperature.


Equipment: electric mixer 1 (9-inch) tart pan Time: 1 -2 hours Yield: 1 (9-inch) tart
Skills Level: Medium